This briny-sour marinade is a southern Italian specialty. Not only does it add loads of ?avour into the meat, but the lemon juice and salt combine to start curing the meat a little, which helps to lock in the moisture and ?avour once it hits the grill.

1 Combine the oregano, lemon zest and juice, and garlic in a large bowl,

then season salmoriglio with celery salt and pepper. Add the olive oil

and veal, mix well, then set aside to marinate for 20 minutes. Remove veal